Great minds think alike. That’s for sure. That might explain how two of my favorite people on this earth came up with an almost identical idea.
My friend Megan (more like my unbiological sister actually) , is one of our biggest supporters and has almost become our unofficial recipe tester AND taster. She’s also a vegetarian so our topics of conversation often involve food in some way. One day during one our playdates, she explained how one night she made this couscous and chickpea stuffed acorn squash that the kids devoured. I remember thinking to myself “Hmm, that sounds like a great idea, I have to share it with Vicky and maybe we could do something similar to post on the blog”
But she beat me to it.
- 2 acorn squash
- 2 tbsp maple syrup
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup uncooked couscous
- 2 tbsp dried cranberries
- 2 tsp extra virgin olive oil
- 1/3 tsp salt
- 1/8 tsp pepper
- 1 1/2 cups boiling water
- 2 tbsp sunflower seeds
- 1 cup grated Sincerely Brigitte Parsley & Chive Cheese
- Preheat oven to 375F
- Cut a a flat base on each acorn squash and slice in half (see pictures below).
- Scoop seeds out and rub each half with maple syrup, salt and cinnamon. Bake 375 for 45 minutes
- In the meantime, prepare the couscous. Combine couscous, cranberries, oil, salt and pepper in a large bowl. Mix well.
- Add boiling water, cover and let sit until all the water is absorbed. Add sunflower seeds and fluff with a fork
- Stuff each baked acorn squash half with couscous. Top with 1/4 cup grated cheese each and bake at 375 for 10 minutes
Acorn squash and stuffing can be prepared ahead of time. Top with cheese and bake for 10 minutes before serving.
You can also add any bean of choice to the couscous.